Brat Sheet Pan Dinner with Roasted Veggies
This Brat Sheet Pan Dinner with Roasted Veggies is an easy meal to make for dinner without any fuss! It has everything you need for a wholesome, balanced meal.
Makes 5 servings
Ingredients
- 5 bratwurst
- 12 ounces Brussels sprouts trimmed and halved
- 24 ounces baby potatoes halved
- 1 onion cut into 6 pieces (leave root intact)
- 1 bell pepper cut into ¾ inch strips
- 1 Tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F.
- In a small bowl, mix together paprika, garlic powder, parsley, salt and pepper. Set aside.
- Line a rimmed sheet pan with parchment paper. Place bratwurst on the pan, spreading them throughout.
- In a large bowl, combine vegetables. Toss with olive oil, then season with prepared seasoning.
- Add vegetables to the sheet pan, spreading throughout in an even layer.
- Bake for 35-40 minutes until vegetables are tender and brats are cooked through to a temperature of 160°F.
Serve as is or load the brats until buns and top them with your favorite condiments.
Farm Girl Tips
If you’d like to serve these brats on buns, add those to your shopping cart too!
Nutrition
Serving: 1g | Calories: 478kcal | Carbohydrates: 41g | Protein: 18g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Cholesterol: 63mg | Sodium: 1172mg | Fiber: 6g | Sugar: 4g
